Winery Casa Veche - Merlot Sec

Winery Casa VecheMerlot Sec

2.9
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
The tasters did not really appreciate this wine.
The Merlot Sec of Winery Casa Veche is a red wine from the region of Moldavie.
This wine generally goes well with beef and game (deer, venison).

Details and technical informations about Winery Casa Veche's Merlot Sec.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Merlot

Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.

Last vintages of this wine

Merlot Sec - 1994
In the top 100 of of Moldavie wines
Average rating: 2.911100
Merlot Sec - 0
In the top 100 of of Moldavie wines
Average rating: 2.911100

The best vintages of Merlot Sec from Winery Casa Veche are 1994, 0

Informations about the Winery Casa Veche

The winery offers 21 different wines.
Its wines get an average rating of 3.2.
It is in the top 20 of the best estates in the region
It is located in Moldavie

The Winery Casa Veche is one of of the world's great estates. It offers 18 wines for sale in the of Moldavie to come and discover on site or to buy online.

Top wine Moldavie
In the top 3500 of of Moldova wines
In the top 3000 of of Moldavie wines
In the top 650000 of red wines
In the top 1500000 wines of the world

The wine region of Moldavie

Ancestral vineyard with identity grapes. Fetească Neagră, great Moldovan red reference: deep with notes of ripe plum, black cherry, spice and tobacco, melted tannins. Lighter, more floral Rară Neagră (Băbească). Dense tinctorial Saperavi.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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